Methods for application of pH meter in dairy testing
How to clean the dairy products after measuring the acidity meter, for general protein and high protein cleaning. When measuring different media or working in different environments, the electrodes will be contaminated in different ways, so the cleaning method will be analyzed on a case-by-case basis. There are several types of cleaning methods for pH meters. You must pay attention during the process, because glass PH electrodes are generally used to measure such substances. Clean the deposits left on the electrode:
1. When measuring general dairy protein:
Soak in 1 pepsin hydrochloric acid solution (HCl concentration is 0.1 mol/L) for 15 minutes, or soak in 10 sodium hypochlorite solution for 5 minutes. Afterwards, it should be washed with pure water, and then soaked in 3.3mol/LKCL electrode soaking solution for 12 hours to maintain the balanced electrode potential. This can restore it to its original activity. If that doesn't work, see if you need to replace the electrode;
2. When measuring high protein and high fat dairy products:
Soak the electrode in dishwashing liquid for 1 hour. Take out the electrode, rinse it clean, and then soak it in pepsin solution for 4 hours. Pepsin solution preparation method: 5% pepsin 0.5MOL/L hydrochloric acid solution, mix 1:1. Finally, take out the electrode, clean it with distilled water, and then soak it in 3mol/L (3.3mol to be precise) KCL solution for later use. The electrode should also be filled with 3MOL/LKCL solution to avoid drying out.
Dairy products have the characteristics of high protein and fat, which can easily cause blockage of the capillary of the electrode glass ball. An electrode under normal use will respond slowly and have unstable readings after about three months; in order to save usage costs, allocate resources reasonably.
Because acidity meters are widely used in the dairy industry. Especially it plays a very important role in the detection of semi-finished products and finished products. This type of pH value reflects the quality of the substance being tested. If the accurate pH value cannot be measured in time for production reference, it will have an immeasurable impact on production.
